I have been sick lately, battling the flu is really tiring. Days of plain boring food and a ban on all things sweet and sugary >.<

So why is it days like this when I recieve something like this...

Mysterious black box from Robuchon...I was expecting macarons, but the seductive waft of bittersweet cocoa butter gave it away...

Chocolat~ 12 pieces of handmade goodies, slightly imperfect, but that's what makes them special.Close up~

Colourful domes with a hint of shimmer......and handsome squares, understated yet elegant.I so wanted to eat them... Not this time round so maybe I can get a replacement box for Valentines Day?

I never went to Lawry's when it was in Causeway bay so coming to its new location inside Hutchinson house would count as my virgin experience

Service in general was a little sketchy and our evening started off with the hostess being unable to find our reservation name, even though it was just on the next page. When I finally pointed it out to her and things were sorted out in her own time, we were finally showed to our table.The menu is only one page long, so selections are limited, but really you are here for the prime rib...

...but the lobster bisque is highly commendable too~ take it from me ;) Super creamy with a full, rich flavour everything just perfectly balanced. I wish we had ordered one each rather than share 5 large prawns hooked around a martini glass. I personally prefer the prawn cocktail served at another steak house as these had a slightly unpleasant fishy smell, but luckily it didn't transfer to the tastebuds. The cocktail sauce was a little light in flavour, could be punchier.Every order of prime rib is accompanied by their 'famous spinning bowl salad' and you are treated to slight theatrics as your salad is tossed in a spinning metal bowl upon a bed of ice. Crisp lettuce, strips of beetroot and cherry tomatoes, really fresh, but the smashed boiled egg yolk melts into the dressing and gets a little overwhelming.I had been eyeing the prime rib trolley forever, watching it as it was pushed from table to table and finally it was our turn~ We were introduced to our carver who proudly displays his huge gold medal on his chest as a sign that he has made the grade to specially carve prime rib. After confirming our order for the diamond cut- 750gms, shared between two he quickly slices off a big hunk of medium rare beef.Look at that~ Really juicy, with the gentle graduating colour from medium rare to well-done and the vein of fat in the middle... That's the money shot You can choose your sides, though the mashed potato and big puffy yorkshire pudding is already included. I would really pass on the creamed spinach, not creamy enough with hard bits of bacon mixed into it, but the creamed corn ordered by the table next to us looked quite sexy.Fries were good. All cajun-ed up, much much better than the mashed potatoes. So I guess just order your own sides, but again not the creamed spinach.

The green tea soft serve is soooooo good here~!So thick and creamy, look at those tight curls of green tea goodness~ It's not too sweet and the fragrance of the tea just seeps slowly into your senses. Made from 3.6 Hokkaido milk, the texture is so firm that you meet some resistance as you try to spoon into it, but the best part it doesn't melt easily so you can enjoy it sloooowly...I like mine plain jane, but there are other additions you can pick- mochi balls, puffed rice, azuki beans, fresh fruit and if green tea is not your thing, there is plain milk soft serve too.Love love love

Please open in Kowloon side soon so I don't have to cross the harbour everytime I want one. Thanks.

So the 'Kill Bill Restaurant' has hit the shores of Hong Kong. Heralding from Tokyo, Gonpachi specialises in izakaya styled cuisine and hand-made soba, but as its nickname states it is also famed for the novelty of being the setting in Mr. Quentin Tarantino's killer movie~True to the menu they serve, the restaurant is decorated like a drinking den. Dim, with spotlights shining above the tables, the restaurant is all dark wood timbers with traditional touches like lit lanterns and the staff shuffle around in geta (wooden slippers) which may not be the most convenient foot wear, but adds to the setting.What attracted me to Gonpachi was their uni tempura which reviews have raved about, but more on the heavy stuff later. Let's start with the lighter items shall we?Edamame beans served chilled. Can't really go wrong with this unless they are way overcooked.Not many places serve freshly made zaru tofu in Hong Kong, and this was good. A solid creaminess with rich soy bean flavour. Tastes so pure and not to mention healthy~ Add a little soy sauce, shallots and bonito flakes and you're good to go.The sushi here is not the best value for money... at the price they are charging I can eat better elsewhere, but it's fresh. The sweet shrimp and uni was... well sweet, but the botan shrimp and scallop were a little disappointing.Pretty tempura arrangement~ The uni I was waiting for didn't really taste like anything, not sweet or briny and the shiso leaf it came wrapped in was muted in flavour. Just a crunchy mouthful with a creamy centre... I preferred the prawn and snow crab pieces much more, really juicy pieces of crustacean, while the vegetables were okay, the corn was too unripe though.Nicely grilled ox-tongue, chewy and meaty and remember to sprinkle the seven spice powder~The seafood teapot soup was too bland, although warming, it didn't taste lively enough despite all the ingredients inside.I so recommend ordering the tiger prawn wrapped in chicken skin~ A huge prawn grilled perfectly until the chicken skin was all crisp and crackly wrapped around firm, sweet prawn meat. Such a meaty mouthful, this was the highlight of the evening.Since they have someone specially making soba noodles by the entrance, we thought we couldn't go wrong with ordering a single portion of the seiro soba. Arriving in the traditional woven basket, it looks like a lot, but the basket is actually very shallow. Served chilled, the noodles were nice and chewy, but lacked the buckwheat-ness. The soy sauce used for dipping was too light in taste and they only provided shallots rather than the additional wasabi and quails egg. Order it for your carb quota, but don't expect too much.Not feeling satisfied, we ordered a serve of marinated octopus to end on. A supposedly recommended appetiser, this came out chilled rather than warm as we were expecting. Plump, fleshy octopus tentacles, the texture was nice and bouncy with lingering hints of sweetness and mirin, but it just wasn't marinated long enough for the flavours to really soak in.Hmm... only a few highlights the tofu, prawn and crab tempura and the tiger prawn kushi, but otherwise the whole experience at Gonpachi was just underwhelming. There are much better alternatives for Japanese food in Hong Kong where you can spend your money.

Opening cake boxes can just be as exciting as unwrapping presents... especially when you unveal something as lovely as this~Galette des Rois or King's cake~ Traditionally eaten during January or the exact date January 6th to celebrate the 'Epiphany' holiday in France.This hefty creation is all delicate layers of buttery pastry, so crisp it shatters with each forkful and hidden inside is a dense filling of fragrant frangipane. Not too sweet, so you can easily finish a slice of this indulgent dessert ;)And whoever finds the little toy (feve) hidden inside their slice gets to wear the golden crown and be king of the day~

Only available once a year so don't miss out~

So we turned one~!

And as people who love food, it only makes sense to celebrate with a lovely meal in a beautiful setting. Amber~Weekend lunch is a set menu, with the option of wine or mocktail pairing. Three savoury courses, three tasting desserts and you can add an optional cheese course if you please.

The bread is always amazing here~ I loved the baguettes, so crunchy with chewy insides and I confess I ate a lot of butter with it.Trio of amuse bouche. The ever famous foie gras lollipop covered in beetroot jelly, enjoying the smooth liver parfait is always an eye-closing moment. Crab rolls with a light citrus tang and my favourite pork croquette where a fried breaded shell releases a gush of rich porky liquid.Mr. C's first course was a single cabanon oyster hiding underneath a mound of greenness. It even tasted green from the pickled cucumber jell-o and the fancy cuts of cucmber. A little bland, but refreshing.If you have never been to Amber before, you really need to try their signature dish! Tongues of sea urchin, lobster jell-o, and soft pearls of caviar all atop a blended cauliflower cream. Everything just melts in your mouth leaving behind an aftertaste of the sea... Really good~Three tiny frogs legs wapped in crispy katifi were surprisingly flavourful. Tender and meaty, the kaifi was fried delicately so that it was still crunchy, but not hard enough to make it difficult to chew on.My foie gras ravioli in wild mushroom and tea consomme was quite ordinary. An earthy broth full of diced cep mushrooms with two tiny pasta parcels filled with foie gras. If I could pick again, I would choose the abalone instead. The flaky roll it came with was quite nice where the truffle butter came wrapped like a little candy in rice paper. It tasted more cheesy than buttery though and it was a little awkward to bite through the rice paper neatly without it sticking to your lips.The bresse pigeon looked somewhat unappealing on the plate, a brown ovoid dome of blended pigeon and foie gras all molded over toast. He saved the last bite for me, and I wish he had let me try it earlier =.= Don't judge its appearance as it had really luscious gamey flavours that was just delicious.I had the venison. Braised till it was so soft, that you could just poke to apart with your fork. Vension is naturally gamey so paired with the strong salty flavours of the sauce it just matched really well. Oh and if you are lucky you will find a bullet in your meat The side of cheesy spatzle was just comfort food at its best with the luxury of autumn truffle added to it, perfect for a carb lover like me~And then our sequence of desserts began~A small portion of poached pear in spiced red wine with olive oil caviar (bottom left). The flavour of the wine is not too strong infusing a slight tartness and sweetness to the soft pear. The bursts of olive oil were a little odd though. Poached fruit is of course a wintery dessert, but it's not something I would usually pick unless it was more indulgent as in surrounded by pastry or cream. 

I liked the cheesecake semi-freddo, although it tasted more like vanilla than cheese. Wrapped in the crispy tuile it gave a little texture to the solid creaminess (bottom right).

Before our last set dessert, the team at Amber surprised us with a mille-fieulle for our anniversay! It was so nice of them, not to mention how delicious it was~ Buttery layers of crunchy pasty, filled with sweet creme patisserie and fresh raspberries. So so good!After the amazing pastry, the last dessert was a little flat for me. Chocolate and coconut, like a bounty bar. Although I do love chocolate, the Jivara chocolate creme was just not chocolatey enough.

Don't forget the petit fours~ a three layered tin revealing twelve goodies. I didn't have much as I was already pretty high on sugar, but the marron glace was lovely, liquered chestnut covered in a sugar glaze... Thank you so much Amber team, it was most enjoyable~

I always thought Greyhound Cafe just served Thai food, but I was surprised at what an eclectic mix of fusion items it had available. Everything from Tom Yum Gong and pad thai to toasted sandwiches, burgers and spaghetti. Whatever takes your fancy I suppose, a good choice for communal eating as it caters for a wide range of palates.The avocado and prawn salad was nothing too special, a creamy mush of both ingredients with a muffled taste of wasabi. The bed of rocket was too stringy, but the sushi soy sauce they used to dress the salad was a little different in a good way though.Chicken satay was colourful to the senses, three skewers of tender chicken alternating with skewered chunks of cucumbers, onions and chilli. The sweet peanut sauce was good, but the toast squares were stale.I was expecting something more substantial when choosing the mini pork ribs, but it turned out to be tiny pieces of fried pork cartliage. Actually really flavourful, tasting like 5 spices, you can wrap them in the lettuce leaves and eat them in a bundle. Makes it somewhat healthier The pork and pork ball noodle soup is something of a comfort dish, tasty broth and the pork balls were good~ Not a big fan of mushy rice noodles though, so better finish it when its fresh.And on another visit, I wanted something simple. Just a toasted ham and cheese sandwich. Like a croque monsieur, buttered and well toasted on both sides, the cheese had melted to a gooeyness which made it a pleasure to eat.Oh and for desserts, you must order the coconut crepe cake! Don't let its simple, plain look make you skip over it in the dessert menu. The chewy strips of young coconut, paper thin layers of crepe, combined with copious amounts of fluffy real cream. Heavenly~ and not too sweet either. If I ever wanted a cake in the face... it would be this one haha.We ordered the mango one too, I mean it wasn't bad, juicy mango pieces with the same cream and crepe combination, but the slight tartness from the fruit made the cream taste a little funny. I would stick with the coconut version.

This is the ugliest bowl of macaroni I have ever had...But it seems looks doesn't matter since they have numerous people lining up... at all three of their stores which are just right next to one another. I don't know if the tastes vary at each one, but you can pick your surroundings umm... old, not so old and new.They have a very limited menu, just the same ingredients with a variation of noodle choices- instant noodles, macaroni, vermicelli and spaghetti, but they are most famous for their pork liver and beef instant noodles which I saw almost everybody ordering, oh and their kaya french toast seemed pretty popular too.I choose liver and beef as my toppings and honestly it just tasted like boiled liver and beef slices in surprisingly tasty broth with soft macaroni. Very one-dimensional flavour, but their chili oil is quite aromatic so if you can take heat, I recommend you adding some of that.I love toast so it didn't take us long to order a kaya toast to share. White bread with the crusts cut off smeared with kaya paste. It wasn't very sweet with barely any coconut flavour, but it was still pretty decent. If only the toast was hot and more crispy...If I were to come back it would only be if someone really really wanted to try this and I was there just to accompany them and eat toast, otherwise once was enough for me.

Back again~ not alone this time as I wanted to make sure I could try more things.

This time for dinner, there was a short line, but luckily we were only waiting for a few tables.

Scallop ceviche was a most refreshing starter. Velvety raw scallops dressed in a tart yuzu dressing, with crunchy slices of cucumber. Oh so good.Their paella was a decent enough portion for two, full of chewy squid and crispy pieces of chorizo. When you dig deeper, you will find squid ink sauce on the bottom, slowly turning the paella into a murky colour. This wasn't bad, but the flavour became monotonous after a while. At least the rice was cooked through.I liked the presentation of the beef tartare, all portioned up for ease of spooning up. Egg yolk puree was interesting, a little thick, but tasty and the chunks of raw beef were nicely springy. I recommend trying this.The bone marrow was one of my favourite dishes last time, so I wanted a repeat performance. It was tasty, but not as good as when I had it the first time =.= Maybe because it arrived a little cold this time.Seared scallop with roasted onion, pine nuts, and crispy chorizo. It was only half a scallop each, but it was immensely flavourful.The chicken and sweetcorn doesn't sound interesting on the menu, but trust me it was pretty amazing. Really tender chicken with the most addictive fried kernels of corn. Next time, I am having this all to myself To end on something sweet~

The goats cheese ice-cream sounded interesting, and it was pretty sharp in flavour. The honey comb pieces were slightly frozen in nitrogen so they were extra crunchy, but the hard museli crumble pieces had a refrigerator taste to it. A bit of a miss.I didn't like the basil ice-cream dessert. The whole dish was just a little too strange on the tastebuds. Sweet, herby ice-cream, with citrus foam, strawberries and what I think were blobs of cream cheese. Not so good.It was a pity that the truffle toasties were sold out, but that means another visit is on the agenda~ and hopefully the menu would have some new items too. The savoury courses are really good, but I would skip dessert.

It's been absolutely freezing the past few days, I hope you all are rugged up in your warm jackets. It's weather like this that has me dreaming of bubbling hot pots, spicy food and steaming clay pot rice~

And for clay pot rice, where else but Kwan Kee~

Judging by the many times I tried calling to make a reservation and only to be met with the response 'we're full', shows just how popular this place is. After so many failed attempts, we just decided to go there on a whim and see if we could line up for a table. And lucky us, arriving after 9pm, we were directed straight to a table of two, no wait~

Cramped, tight seating and I'm pretty sure the question of hygiene lingers in the mind, but we're here for the food...

The signature pepper pork bone soup was good~ A big steaming pot of savoury collagen soup full of chopped bones, dried sheets of bean curd, daikon and a basket of lettuce on the side. I loooved sucking the fatty bone marrow from the bones, really unladylike I know, but irresistible... Ideal to share between 4-6 people, we did very well in nearly finishing it, just the two of us Typhoon prawns, medium spicy. Halved prawns, lightly fried buried in a mountain of fried garlic and chili. Crunchy and fragrant, pretty addictive, but there were only 5 or 6 prawns... a pretty measly portion.The claypot rice takes a while to arrive since it is cooked fresh on the burner, but it's worth the wait. Piping hot rice topped with chicken, preserved duck and an order of liver sausage. Spoon the dark soy sauce over the rice and dig in~ Enjoy the fluffy rice that has soaked up the juices from the meat and scrape up the crunchy rice bits that have formed on the bottom of the pot~Oh and they have glass bottled coke too Satisfied~ just a note though, they stop taking orders for clay pot rice at 10.30pm so make sure you come before then.